I'm not convinced I like plantains yet. The jury is still out on that one, I think I need more recipes with them. The slaw is lovely, fresh and vibrant, and the sauces all really good. I especially like the Pine Nut Crema and have made this one over and over already.

3 comments:

Plantains can be very good, but I think they're best plain. Take a yellow plaintain (best to wait till it has some black spots too) and slice it up. Place it in a baking pan and drizzle some sweetner of choice on it. Bake it till it's firm and golden, and it makes a great dessert. You can wait until they're black and then leave out the sweetner, but I'm not sure at what point they're cooked.

Nut Topped Hazelnut and Almond Bundt Cake

Does anyone read this?

Gingerbread.

Look at all the ginger in there!

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